Salvadoran Quesadilla | Sweet Breakfast Cake

Don’t expect cheese and tortillas. Instead, think poundcake. Think party food. Think happy mornings, popping a few too many quesadillas in your mouth. In El Salvador they eat rich, buttery quesadillas in the morning with a big cup of coffee and I suggest you do the same. You’ll love the slight crunch of the sesame seeds in combination with the sweet/salty cake.

I’m proud to say that this recipe was awarded First Place in food52‘s Gluten-Free Baking Competition.

Get your baking shoes on! You’re about to whip up a batch of Salvadoran goodness.

Gather your ingredients, then preheat the oven to 350F.

Whisk together the rice flour, baking powder, and salt.

Meanwhile, in a standing mixer, cream the butter with sugar.

Drop in the eggs, one at a time. Beat until fully incorporated and scrape down the sides.

Then add the sour cream. Plop.

Once you’ve whisked that in, add the rice flour mixture.

‘Don’t forget the cheese, please!

Spoon into greased cupcake tins. Leave some room for them to rise up (they aren’t meant to have “muffin tops” though)

Neither am I, but my jeans won’t listen.

Sprinkle with sesame seeds. Pretend you see some in this picture. Aren’t they pretty?

Bake at 350F for about 15-20 min, or until an inserted toothpick comes out clean. Let cool for 15 minutes and pop out of the tins.

Eat at room temperature with a big cuppa coffee.

Take an hour to read the newspaper and glance out the window from time to time, watching the clouds drift by.

Votes: 0
Rating: 0
You:

Rate this recipe!

Print Recipe

Don’t expect cheese and tortillas. Instead, think poundcake. Think party food. Think happy mornings, popping a few too many quesadillas in your mouth. In El Salvador they eat rich, buttery quesadillas in the morning with a big cup of coffee and I suggest you do the same. You’ll love the slight crunch of the sesame seeds in combination with the sweet/salty cake.
I’m proud to say that this recipe was awarded First Place in food52‘s Gluten-Free Baking Competition.
Best served with dulce de leche and a cloud of whipped cream.Salvadoran Quesadilla | Sweet Breakfast Cake

Oh Sasha, this is EVIL. Dulce de leche…..whipped cream. Come on…..I have this is my plan to make tomorrow – bought everything I need, now you are tempting me to make some dulce de leche too. Not fair. But looking forward to it all – might make a quick caramel sauce!

I just made these for a potluck I’m going to tomorrow. They turned out well. I don’t usually like to make something new to bring to a potluck, but as this one will have a huge amount of people (50 people? maybe more- no idea), I figured if they weren’t so good, there would be plenty of other things available. So, thank you again for this blog. I never used the links at the top until now, and I was very excited to see the potluck category.

Since I didn’t have a muffin tin, I made this today as a cake. Added a bit more cheese, and substituted turkish yogurt for the sour cream (since this is what I had on hand). Wonderful, milky and so rich!

Served with some home-made caramel sauce, a bit of yogurt mixed with cream and vanilla, and some blueberries. A very rich and decadent dessert that would fit well to end a celebration.

Thank you for sharing!

Next time (there will be a next time!) I might add citrus peel to the batter.

PS, I used 2/3 cup sugar and 1/2 cup butter – thank you to the previous commenters who suggested this. The muffins were more than sweet enough for me, in fact I might cut back to 1/2 cup sugar next time. Also, are we supposed to be able to taste the cheese? or does it just provide a background note? I wondered if a bit more Parm might be good.